This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours…and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven’t had great results with keeping it in the fridge…but un-tinted icing (i.e. white) seems to be okay from the freezer.

Antonia74 Royal Icing

Ingredients

  • 6 oz (3/4 cup) of warm water
  • 5 Tablespoons meringue powder
  • 1 teaspoon cream of tartar
  • 1 kilogram (2.25 lbs.) powdered icing sugar

Instructions

    In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
    Add the cream of tartar and mix for 30 seconds more.
    Pour in all the icing sugar at once and place the bowl on the mixer.
    Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
    Cover the bowl with a dampened tea-towel to prevent crusting and drying.
    Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

Comments

Connie0708 Says... 16 Sep 2009 , 1:03pm

Anxious to try this royal icing recipe.

Caike Says... 18 Sep 2009 , 1:41pm

Fantastic recipe and advice; my first batch was brutal (another recipe) - yours definitely saved the day. :)

frankdiabetes Says... 27 Sep 2009 , 4:42pm

I've never had much luck with royal icing until I tried this recipe. Thanks for posting!

amberkw Says... 1 Oct 2009 , 1:41pm

Can you add flavoring to your RI?

joejessaustin Says... 13 Oct 2009 , 10:19am

What type of coloring do you use to tint it with?

Cakegodess Says... 14 Oct 2009 , 5:14pm

Can u cut this recipe in half?? Can u use meringue powder from the bulk barn??

terilyn Says... 10 Nov 2009 , 4:05pm

Thank you for this great recipe! Easy to make, easy to use! What could be better!

BabyDoll12309 Says... 17 Nov 2009 , 12:24pm

yes, you can cut it in half. I did and it turned out just fine. awesome recipe!

yer_1fantasy Says... 20 Nov 2009 , 3:41pm

I can't wait to try this! Finally a recipe that is both standard and metric!

his74 Says... 16 Dec 2009 , 1:19pm

Can someone tell me what "cream of tartar" is? I'm from Holand and I've never heard of it... I've tried Google, but it didn't help me. :(

mespenrath Says... 16 Dec 2009 , 3:15pm

his74 ... here is a website that will tell you about cream of tartar www.ochef.com/933.htm

answers.yahoo.com/question/index?qid=20061120075029AA69pvE

cdavis Says... 17 Dec 2009 , 10:09pm

I make this recipe without cream of tartar all the time. It works just fine without it. I'd love to see Holand some day.

his74 Says... 19 Dec 2009 , 8:31am

Thanks cdavis! :) I'm just gonna try it without... And I'd love to see the USA some day, but my husband won't. :( It's white out here at the moment, hoping for a white christmas! :)

galadrial Says... 25 Dec 2009 , 6:46pm

Has anyone noticed that if you make your RI with warm water, it is more like meringue than royal icing? I've had problems 1 out of 4 times, with air bubbles or color drying dull Using cream of tartar is something new to consider. I actually used dry premixed royal icing from Fancy Flowers recently and it turned out beautiful. It contained cream of tartar. I also think I may be mixing too long, which creates air bubbles. Can anyone give me the lowdown on C.of T. ???? Thanks

dolphinluver Says... 12 Jan 2010 , 7:55am

so excited to try out for my valentine cookies

smf-tls Says... 14 Jan 2010 , 8:00pm

Can anyone tell me how many cups 2.25 lbs is?

prillie Says... 27 Jan 2010 , 9:58am

smf-tls - there are 16 ounces in a pound or 2 cups. So 2.25 lbs would be 4 1/2 cups. I hope this helps.

stephaniescakenj Says... 8 Feb 2010 , 9:19am

Prillie, I'm not sure your calculation is correct. I've consulted numerous websites and they all say one lb of powdered sugar equals 3 1/2 to 4 cups depending on sifting. The general consensus is 3 3/4 cups per lb. so for this recipe, you would need just shy of 8 1/2 cups of powdered sugar

isabelina81 Says... 12 Feb 2010 , 3:55am

I just use 2 lbs. and it turns out great, less water to add for thinning. I don't use cream of tartar because my meringue powder already has it.

Lisaa1996 Says... 28 Feb 2010 , 6:36pm

Awesome recipe! It's the only one I use for royal icing on my cakes. Next week I am going to try it with cookies :)

Justforfun751 Says... 20 Mar 2010 , 1:21pm

I love this recipe for flooding cookies! Thanks!

Choco68 Says... 9 Apr 2010 , 3:40am

I've never used Royal Icing so defi will try this! Will be fun to flood the cookies - been dying to try it! :) Dee x

delilahmarie Says... 13 Apr 2010 , 8:33pm

I just made this for the 1st time and it is a great consistency. I'm in Louisiana and I only had to use 5 cups of sugar. I also added a small bit if almond extract. Great Royal icing recipe!

amber1121 Says... 25 Apr 2010 , 1:04pm

This recipe is fantastic - I used 4 1/2 cups of powered sugar. It was great for flooding the cookie - however I will use 5 cups of sugar next time. THANK YOU for this recipe - it is fantastic and always successful.

Choco68 Says... 16 May 2010 , 2:21am

Hi all! I've never used Royal Icing...so i'm really looking forward to using this! However, just wanted to check that is it safe to use meringue powder in terms of egg risk etc? Sorry for my ignorance! Thanks a alot! Dee x

Cakeland Says... 17 May 2010 , 7:01am

Is icing sugar the same as powdered sugar! I know dumb question!!! Didn't know if it mattered!

Katie1985 Says... 16 Jun 2010 , 8:40pm

StasiaDoza, I was wondering the same thing! I'm pretty sure that it's just powdered sugar because from what I've seen royal is always made with powdered sugar, but just wanted to double check.

GlazeCookies Says... 11 Jul 2010 , 6:37pm

In Canada we call it Icing Sugar and in the USA, they call it Powdered Sugar but it's the exact same thing.

ksaw29 Says... 25 Jul 2010 , 3:10am

Hi all. I was wondering if anyone has tried this on a cake and how it stood up? I'm from the caribbean and they use RI on fruit cakes all the time. I think it would be great (the lemon flavoring in the icing sets of the flavor of the cake) if it didnt harden so much. Hence why I'm asking the above question. Thanks.

bluejeannes Says... 21 Sep 2010 , 12:02pm

does anyone know what kind of consistency this is? Im looking for a stiff consistency for making roses and flowers, thanks!

amber1121 Says... 2 Oct 2010 , 2:13pm

Bluejeannes, this is not a thick icing and will not work for making flowers. This recipe as is allows you to flood the center of a cookie which would be way too runny for flowers. You'd need to add a significant amount of additional powdered sugar to this recipe to achieve the consistency to make flowers. Hope that helps!

Z-CAKERY Says... 13 Oct 2010 , 8:21pm

I love using this on my sugar cookies. My friends have voted and this is their preferred icing recipe so it is not the only royal icing recipe I use. I just wish it dried quicker.

4callmemommy Says... 25 Oct 2010 , 10:42pm

I have an order for monogram chocolate sugar cookies. Can't wait to try this recipe.

woopsadaisy Says... 5 Nov 2010 , 1:59pm

Hi can anyone tell me what is actually in meringue powder please as I can't get it here in Australia I am assuming this is powdered egg white which I can get but I was wondering if there is another magical ingredient? Thanks in advance.

HolleyRose Says... 11 Nov 2010 , 5:55am

Meringue Powder is powdered egg whites. The ingredient list on the can says: Cornstarch, egg whites, sugar, gum arabic, calcium sulfate (milk product), citric acid, cream of tartar, silicon dioxide and artificial flavor (egg product). You could check the ingredient list on your powdered egg container and I bet they'd be close.

RoseCitySugarcraft Says... 21 Nov 2010 , 3:53pm

This might be a silly question, but what is the yield on this recipe? I have a small batch made with a whisk recipe that works very well, but if this one is big enough, when I do large numbers of cookies, this is the one I'll turn to. Thank you for your help :)

Ambar2 Says... 26 Nov 2010 , 12:14pm

How does this taste? Ive had royal icing cookies and they have been horrible! I would love to try this...

kita04 Says... 6 Dec 2010 , 9:44am

This recipe is awesome, I added a tsp of wilton's clear vanilla extract.

cjshoemake Says... 3 Jan 2011 , 7:39am

can someone please tell me why this recipe is different from the Wilton Royal Icing. I know it has cream of tartar in it, what does that do for the icing? here is the Wilton recipe. * 3 tablespoons Meringue Powder * 4 cups (about 1 lb.) confectioners' sugar * 6 tablespoons warm water

TIA

Ray3801 Says... 9 Feb 2011 , 10:44am

Is this recipe hard like royal icing once you bite into the cookie?

jenroc Says... 2 Apr 2011 , 5:57pm

i tried this for the first time and i had LOTS of air bubbles. i used Wilton Black gel coloring but it didn't get completely black. and when i added a little more water to flood, the water eventually separated. what did I do wrong?

hbbarbiegirl Says... 9 Apr 2011 , 1:35pm

Ok I made this and I wasn't pleased with the taste. Do I need to sift the powdered sugar? Sorry for the silly question but I am new to this.

mommydearest1965 Says... 24 Jun 2011 , 3:54pm

Is there a way to make this icing glossier?

skhill Says... 3 Jul 2011 , 12:54pm

Can someone tell me if you can freeze the cookies after they are decorated with Royal Icing? Or is there a problem when defrosting? Any suggestions. I want to make ahead for a wedding.

Tails Says... 28 Oct 2011 , 12:11am

mommydearest1965 - I would think you'd have to add corn syrup. jenroc - add cocoa powder to get it to a dark colour, then add the black colouring. - Tails

mooze69 Says... 22 Jan 2012 , 3:46am

can you make thiis without the meringue powder? my grandaughter is allergic egg? so meringue powder is no good?

MOGRISER Says... 12 Feb 2012 , 6:44pm

So do the cookies dry out when you leave them out while the icing is drying? should I put them under cover while they are drying?

Vicki3 Says... 31 Mar 2012 , 8:12pm

Hi........anxious to try this recipe. What exactly if flooding? I have an idea it is thinning of the frosting? Am I correct, and if so, how do you do that?

coachjrob Says... 7 Apr 2012 , 11:47am

MOGRISER I have never had a problem with the cookies being dried out. In fact, the icing keeps them soft. Don't cover them because it will take longer for them to dry. Vicki3 flooding is when you thin the icing down to a fairly thin consistency so you can fill in large spaces after outlining. Your outline icing will be thicker than flood icing. You pipe the outline of the cookie first then after it dries, or sets up for a bit, you can flood the cookie with the thinner icing. Hope this helps.

Sweetcakes83 Says... 25 May 2012 , 1:49pm

Can anyone tell me if this icing hardes like a rock like other royal icing? What to try it!

Sweetcakes83 Says... 25 May 2012 , 1:51pm

Does this icing recipe dry softer that regular royal icing so that the cookies are edible,

roosterdog Says... 9 Jun 2012 , 1:22pm

@Holland, Im american and live in Denmark =) Creme of tartar is Nitron

roosterdog Says... 9 Jun 2012 , 1:30pm

Elisuhh Says... 12 Jun 2012 , 4:08pm

Just curious - has anyone added any type of flavoring to the RI recipe? ie vanilla/almond extract? Going to practice flooding a bunch of cookies for a baptism in two days :)

thanks in advance!

CasperCakeCreations Says... 27 Jul 2012 , 7:58pm

This is the best Royal Icing recipe I have ever used. In the past my RI puffed up like puff paint and all my flowers imploded before I ever finished them. THANK YOU FOR SHARING! :)

amy ruth Says... 22 May 2014 , 8:35pm

Would this icing be suitable for string work?

dgonzalez227 Says... 10 Aug 2015 , 4:13pm

is there a way to make a smaller amount i need for maybe one dozen cookies  :)


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